Pasta With Cherry Tomatoes, Basil, Lemon and Clams

• 12 ounces spaghettini
• 14 cup olive oil
• 3 large garlic cloves, chopped
• 1 lb cherry tomatoes, halved
• 3 (6 ounce) canschopped clams, drained, juices reserved
• 12 cup basil, thinly sliced
• 1 cup parmesan cheese, grated
• 2 tablespoons lemon juice

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
2. Drain pasta; return to same pot.
3. Meanwhile, heat oil in heavy large skillet over medium-high heat.
4. Add garlic and saute until fragrant, about 2 minutes.
5. Add tomatoes; saute until beginning to soften, about 5 minutes.
6. Add drained clams and basil; stir 1 minute.
7. Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta.
8. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry.
9. Season with salt and pepper.
10. Serve with additional Parmesan cheese, if desired.

spaghettini, olive oil, garlic, cherry tomatoes, canschopped clams, basil, parmesan cheese, lemon juice

Taken from www.food.com/recipe/pasta-with-cherry-tomatoes-basil-lemon-and-clams-416899 (may not work)